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Optimization of Carbon Sources to Improve Antioxidant Activity in Solid State Fermentation of Persimmon peel Using Lactic Acid Bacteria
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 Title & Authors
Optimization of Carbon Sources to Improve Antioxidant Activity in Solid State Fermentation of Persimmon peel Using Lactic Acid Bacteria
Hwang, Joo Hwan; Kim, Eun Joong; Lee, Sang Moo;
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 Abstract
The present study was conducted to develop persimmon peel, a by-product of dried persimmon manufacturing, as a feed additive via lactic acid bacteria fermentation. Pediococcus pentosaceus, Lactobacillus plantarum, and three strains of Leuconostoc mesenteroides were used as a starter culture in the solid state fermentation of persimmon peel, and antioxidant activity and total polyphenol content were assessed. Leuconostoc mesenteroides KCTC 3100 showed high antioxidant activity (p<0.05), whereas Pediococcus pentosaceus showed high total polyphenol content (p<0.05). These two strains were thus selected as starter culture strains. Glucose, sucrose and molasses were used as variables for optimization and a total 15 experimental runs were produced according to Box-Behnken design. Regarding significant effects of variables, molasses showed linear and square effects on antioxidant activity of persimmon peel fermentation (p<0.05). In conclusion, optimum concentrations of glucose, sucrose, and molasses were determined to be 4.2, 3.9 and 5.3 g/L, respectively, using a response surface model. Antioxidant activity was also improved 2.5 fold after optimization.
 Keywords
Persimmon peel;Solid state fermentation;Antioxidant activity;Leuconostoc mesenteroides;Pediococcus pentosaceus;
 Language
English
 Cited by
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